Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Alberto Edel León"'
Autor:
José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León, María Eugenia Steffolani
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 2, Pp 264-274 (2024)
Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of t
Externí odkaz:
https://doaj.org/article/10ad9c164ce149f3a8dc6429c4c3a0e7
Autor:
Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León
Publikováno v:
Plants, Vol 13, Iss 17, p 2482 (2024)
We assessed the impact of environmental conditions and agronomic traits on maize grain quality parameters. The study was conducted using genotypes with distinct genetic constitutions developed specifically for late sowing in semi-arid environments. W
Externí odkaz:
https://doaj.org/article/7e386521f05048aba5beb2cb89f83d6c
Autor:
Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti, Alberto Edel León
Publikováno v:
Foods, Vol 13, Iss 4, p 590 (2024)
The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms o
Externí odkaz:
https://doaj.org/article/5297382b565d4e38bed8756e86f0a0fc
Autor:
Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León
Publikováno v:
Foods, Vol 12, Iss 14, p 2780 (2023)
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta
Externí odkaz:
https://doaj.org/article/c97ba30610704902846e4dd04296c7d4
Autor:
José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, Alberto Edel León, María Eugenia Steffolani
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)
Research background. Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour,
Externí odkaz:
https://doaj.org/article/e544de007dd6413da531dd1b172fbaa7
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 356 (2023)
High-power ultrasound in gas-phase (28.8 kW/m3 for 120 min at 17.5 ± 0.3 °C) has been evaluated as a pre-treatment to enhance the release of antioxidants and phenolic compounds from red bell pepper during digestion. The moisture content decreased (
Externí odkaz:
https://doaj.org/article/612eb6f0f3e24276b2ef8255c526ab21
Publikováno v:
Plant Foods for Human Nutrition. 77:345-352
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89555be0f53962f056a10e7dca09cea
https://doi.org/10.1007/s11130-022-01001-1
https://doi.org/10.1007/s11130-022-01001-1
Autor:
Nicolás Francisco Bongianino, María Eugenia Steffolani, Carlos Alberto Biasutti, Alberto Edel León
Publikováno v:
International Journal of Food Science & Technology. 57:4859-4867
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cab3c84a5e60b36088b76e612f7a2be5
https://doi.org/10.1111/ijfs.15726
https://doi.org/10.1111/ijfs.15726
Autor:
Alberto Edel León, Malena Moiraghi, María Eugenia Steffolani, Candela Paesani, Camila Biglione, José L. Navarro
Publikováno v:
International Journal of Food Science & Technology. 57:249-257
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2df8a28644c896bf5428b50e6321b4bb
https://doi.org/10.1111/ijfs.15401
https://doi.org/10.1111/ijfs.15401
Autor:
Pablo Martín Palavecino, Pedro Losano Richard, Mariela Cecilia Bustos, Alberto Edel León, Pablo Daniel Ribotta
Publikováno v:
Starch and Starchy Food Products ISBN: 9781003088929
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1959ccdd9c05cf2c924643bcbb47367d
https://doi.org/10.1201/9781003088929-9
https://doi.org/10.1201/9781003088929-9
